- 2 medium Egg whites
- 100 grams Isomalt
- 1 pinch of ground ginger, nutmeg and Cloves
- 4 drops Cooking oil
- 40 g ground pistachios and Pine nuts
Whip the egg whites until stiff then stir in the isomalt and spices. Transfer to a piping bag fitted with a medium plain tip and pipe into mounds on a baking sheet lined with parchment paper.
Sprinkle the pistachios over 1/2 of the mounds and the pine nuts over the other 1/2. Bake in a preheated oven at 150°C (approximately 300°F) for about 45 minutes.
Let cool then store in airtight containers.